Tucked into the scenic Kyotango region of northern Kyoto, Kinoshita Brewery—home of the Tamagawa label—has been carrying the craft of sake forward since 1842. Their brewery sits in the quiet township of Kumihama, alongside the clear Kawakamidani River. The name Tamagawa, or “Jewel River,” pays tribute both to this waterway and to the deep respect for water that runs through Shinto tradition and the brewery’s own philosophy.
Tamagawa sake is known for its depth and versatility. It shifts gracefully with temperature, offering a range of expressions whether served chilled, at room temperature, or gently warmed. This adaptability makes it a natural partner for all kinds of food, equally at home in lively bars, refined restaurants, or simple meals shared at home. While sake is often thought of as delicate, Tamagawa stands apart with a bold character and an impressive ability to age, a quality appreciated by those who enjoy sake with personality and staying power.
Today, under the 11th-generation head, Yoshito Kinoshita, the team continues to blend long-held methods with thoughtful innovation.
A major chapter in their modern era began with the arrival of Master Brewer Philip Harper, a Briton with over 25 years of brewing experience. His impact ranging from the use of indigenous yeast to the revival of historic production methods, has broadened the scope and range of Tamagawa and has invited many new drinkers into the world of sake.
Kinoshita Shuzo’s dedication to tradition and forward-minded craftsmanship is reflected even in their branding. Their new logo, created by artist Sakane Katsusuke, is affectionately known as the marutama and expresses the brewery’s balance of heritage and creativity.
